Overnight prep required; from the kitchen of Liz Smith

1 (15 Ounce) Can Crushed Pineapple, Drain And Save Juice	1-1/2 Tablespoons Vinegar
2 Cups Miniature Marshmallows	1 (8 Ounce) Cool Whip
1/2 Cup Sugar	2 Cups Red Delicious Apple,
1 Tablespoon All Purpose Flour	-Unpeeled, Diced
1 Egg, Well Beaten	1-1/2 Cups Peanuts, Chopped

Mix pineapple with marshmallows and refrigerate overnight.

Mix pineapple juice, flour, sugar, vinegar and egg - cook until thick (about 10 minutes) and refrigerate overnight.

Mix cool whip with both parts. Add apple and nuts, setting some nuts aside. Sprinkle top with chopped nuts and refrigerate until ready to serve.